Why limit this Thanksgiving staple to just Thanksgiving?
A few weeks before Thanksgiving every year my family inevitably asks if anyone would object to swapping the traditional green bean casserole for some sort of sauteed haricot vert kinda thing. Something a bit “fresher” and “lighter” and “respectful of beans as actual living produce.” And every single year I nix these plans. Not because I’m a traditionalist, but because I am one of a rarified few who think green bean casserole is the best Thanksgiving side.
Never one to turn down a moment of vegetable-induced introspection, when last year’s exchange happened, I asked myself what it is, exactly, that I love so much about the casserole? It’s obviously not the beans, and the mushroom soupiness is just. It was then that I realized the best thing about green bean casserole is actually the fried onions throughout. Why, I wondered, don’t I just put them on everything? And now I do.
When I say “fried onions,” I don’t mean, like, onions that I sliced and battered and fried myself until they become crisp little wisps of sweet onion flavor. I mean the pop-top can with the shelf-stable morsels of chemical onion-ish crunch that have as much in common with an actual onion as Funyuns — another magnificent creation. On top of a green bean casserole, they add just enough salt and texture but most importantly flavor to contrast all the creamy beaniness.
The inspired scribes behind the can’s label, aware of the limited Thanksgiving market for their product, constantly goad people to find more uses for onions, showing photos of onion-topped burgers, and recipes for various dips and salads. So I took their suggestions as gospel, and opened myself up to a new world where canned fried onions are a pantry staple. And oh, how I lived!
I swapped croutons for onions, stuffed sandwiches with onions, topped mac and cheese with onions, and filled my tacos with them. I put onions on my eggs, my soups, my stir-fries, my Brussels sprouts, my meatloaf. Everything, I mean everything, was improved. That’s because fried onions aren’t pure crunch like panko — flavorless bread shrapnel that adds texture and nothing else. And they aren’t pure umami, fat, and salt either, like, say, a bacon bit.
France Dernières Nouvelles, France Actualités
Similar News:Vous pouvez également lire des articles d'actualité similaires à celui-ci que nous avons collectés auprès d'autres sources d'information.
An exclusive look at The French Dispatch’s new postersYour world-first insight into Wes Anderson’s smart and whimsical new artwork for his movie is right here.
Lire la suite »
HBO Max Names Canal+ Executive Head of French OriginalsVera Pelekian, who has worked on local-language hits 'Spiral' and 'The Returned,' will head up French original programming for the WarnerMedia streaming service.
Lire la suite »
Belarus kicks out French ambassador after EU fails to recognize Lukashenko's re-electionPresident Alexander Lukashenko claimed victory for a sixth presidential term, but the election was marred by claims of widespread voter fraud.
Lire la suite »
Curtis Stone makes green curry chicken, then uses the leftovers in fried rice'This dish has all the hearty Asian flavors that my wife adores.'
Lire la suite »
Biden Administration Seeks to Accelerate Cleanup of Toxic ‘Forever Chemicals’The Biden administration said it is moving forward on regulations to limit the spread of several toxic chemicals that public health advocates say are harmful to humans and should become the target of a widespread cleanup effort
Lire la suite »